Spring Greens with Radish, Flaked Mackerel and Toasted Walnuts
This bright refreshing salad hits all the key elements of a satisfying, healthy meal for me. It's full of crisp spring radishes, toasted walnuts, creamy garbanzo beans and tossed with a tangy lemon vinaigrette - and it's simple to prepare.
Servings: 2 servings
Calories: 947kcal
Ingredients
- 4-6 cups mixed spring greens I like to chop my leaves so everything fits on my fork
- 2 4 oz cans wild mackerel, drained and flaked I like Safe Catch brand
- ½ cup garbanzo beans, rinsed and drained
- ½ cup yellow bell pepper, chopped
- ½ cup radish, thinly sliced
- ¼ cup walnuts, toasted
- ¼ cup kalamata olives, sliced in half
- 2 tbsp chopped dill
*Lemon Apple Cider Vinaigrette
- ¾ cup olive oil
- 2 tbsp lemon juice + zest of 1 lemon
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- ½ tsp honey
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Combine all salad ingredients in a medium bowl. For the dressing, combine ingredients in a jar with a tight fitting lid and shake well. Toss salad with just enough dressing to coat the leaves. Season your salad with a touch of kosher salt and freshly ground pepper and divide between two plates.
Notes
*This vinaigrette makes enough for several salads. I highly recommend making the whole recipe and keeping it in your refrigerator for easy salads all week.
Nutrition
Calories: 947kcal | Carbohydrates: 23g | Protein: 8g | Fat: 95g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 63g | Cholesterol: 0.5mg | Sodium: 1493mg | Potassium: 521mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1103IU | Vitamin C: 98mg | Calcium: 73mg | Iron: 3mg